Delicious dairy and gluten-free Coconut Piton Brownies inspired by a trip to St Lucia. This recipe uses coconut oil, golden syrup, dark chocolate, and desiccated coconut for a rich flavor and texture.
1: Preheat the oven to 180°C/160°C fan/gas 4.
2: Put the coconut oil, golden syrup, and sugar into a saucepan and warm over medium heat, stirring until melted and dissolved.
3: Remove from heat and add chopped chocolate and vanilla extract, stirring until smooth.
4: Let the mixture cool slightly, then beat in the eggs with a hand-held electric whisk until thick.
5: Fold in desiccated coconut gently until combined, and stir through rum if using.
6: Pour mixture into a prepared 20cm round or square loose-bottomed tin.
7: Bake for 25-30 minutes until slightly risen and firm; a skewer should come out a little sticky.
8: Allow to cool completely in the tin, then chill in the fridge to firm up.
9: Cut into triangular piton shapes or strips and triangles if using a square tin.
10: Cover with melted chocolate and scatter ground pistachios and zested lime.
